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1
Soak rice noodles in warm water to cover for 15 to 20 minutes.
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2
Prepare all the remaining ingredients and place them next to the stove, along with a small serving platter.
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3
When the noodles are very limp and white, drain and measure 2 1/2 cups.
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4
Set by the stove as well.
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5
The idea is to keep everything warm.
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6
Heat Wok or large skillet at medium-hi heat and add 1 tablespoon oil and swirl to coat the surface.
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7
When oil if very hot drop in garlic and toss until golden, about 30 seconds.
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8
Add shrimp and toss until they turn pink, for beef or pork until light brown, no more that 1 min.
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9
for shrimp.
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10
Remove from pan and set aside.
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11
Add the egg to pan and tilt the pan to spread it into a thin sheet.
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12
As soon as it begins to set, scramble it to break it into small lumps.
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13
Remove and set aside with shrimp.
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14
Heat 1 tablespoon of oil in wok or skillet and heat 30 seconds and add soften noodles.
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15
Thin noodles to cover the surface of the pan, then clump them together and gently turn over, repeat this process until the noodles soften and curl into ivory ringlets.
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16
Add fish sauce and turn noodles to evenly season.
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17
Add sugar and peanuts and continue to turn the noodles to season.
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18
Reserve some of the bean sprouts, green onion for garnish.
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19
Add the bean sprouts, green onions and the shrimp and egg mixture.
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20
Cook for 1 minute, turning often.
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21
Transfer noodles to the serving paltter and squeeze the juice of 2 lime wedges over the top.
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22
Garnish with remaining beansprouts and lime and serve at once.
